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Creating Cherry Coconut Cake Bites is simple and fun. Here’s what you need: - 1 cup all-purpose flour - 1/2 cup unsweetened shredded coconut - 1/2 cup cherry preserves - 1/2 cup granulated sugar - 1/4 cup unsalted butter, softened at room temperature - 1/2 cup milk (whole or almond milk for a twist) - 1 large egg - 1 teaspoon baking powder - 1/2 teaspoon pure vanilla extract - A pinch of salt - Additional shredded coconut for coating - Dark chocolate, melted (for drizzling, optional) The measurements in this recipe are key for great flavor and texture. If you don’t have whole milk, almond milk works well too. You can also swap the granulated sugar with coconut sugar for a different taste. For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. - Cherry preserves: This gives your bites a sweet, fruity flavor. Feel free to use homemade preserves if you have them. - Unsweetened shredded coconut: This is essential for that tropical vibe. Using sweetened coconut may make your bites too sugary. - Dark chocolate: This is optional, but it adds a nice touch of richness. You can skip it or use milk chocolate if you prefer. These ingredients make Cherry Coconut Cake Bites a delightful treat that everyone will love. For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 350°F (175°C). Grab an 8-inch square baking dish. Line it with parchment paper, letting some paper hang over the edges. This makes it easy to lift the cake later. In a mixing bowl, add the softened butter and granulated sugar. Use an electric mixer to cream them together. Mix until the mixture is light and fluffy. This will take about 3-4 minutes. The air you add makes the cake light. In another bowl, sift the all-purpose flour, baking powder, a pinch of salt, and unsweetened shredded coconut. This helps mix the dry ingredients evenly. Gradually add this dry mix to the butter mixture. Alternate adding the milk too. Mix gently until just combined. Avoid overmixing. This keeps your cake tender. Pour half of the batter into the prepared baking dish. Smooth it out to make an even layer. Spoon dollops of cherry preserves on top of the batter. Use a butter knife to swirl the cherry into the batter. This creates a pretty marbling effect. Carefully pour the rest of the batter on top. Smooth it out with a spatula. Place the baking dish in your preheated oven. Bake for 25-30 minutes. To check if it’s done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. Once baked, remove the dish from the oven. Let it cool completely on a wire rack. This keeps the cake moist. After cooling, lift the cake out using the parchment paper. Place it on a cutting board and slice it into small, bite-sized pieces. To get the best texture for your Cherry Coconut Cake Bites, pay close attention to mixing. When you cream the butter and sugar, make sure it becomes light and fluffy. This step adds air to your batter. When you mix wet and dry ingredients, do not overmix. Just blend until combined. This keeps the cake soft and tender. One common mistake is using cold butter. Always use softened butter; it helps create a smooth batter. Another mistake is not measuring flour correctly. Too much flour can make the cake dense. Use the spoon-and-level method to measure flour. Lastly, avoid skipping the cooling step. Letting the cake cool in the dish keeps it moist and allows the flavors to develop. For a stunning presentation, arrange the coconut-coated cake bites on a pretty platter. Add fresh cherries around the bites for a pop of color. You can also sprinkle extra shredded coconut on top for a festive look. Drizzling with melted dark chocolate adds a rich touch. These simple steps make your cake bites not only tasty but beautiful. {{image_4}} You can easily change the flavor of your cherry coconut cake bites. Try using raspberry or strawberry preserves instead of cherry. For a citrus twist, add lemon or orange zest to the batter. You can also mix in chopped nuts like almonds or pecans for added crunch. If you love chocolate, fold in mini chocolate chips or use chocolate spread instead of preserves. To make this recipe gluten-free, swap all-purpose flour with gluten-free flour. Ensure it has a good binding agent. For a vegan option, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. Use almond milk and a plant-based butter substitute for the remaining ingredients. These adjustments keep the taste yummy and fun! Serve your cherry coconut cake bites on a colorful platter for a festive look. You can stack them in a tiered stand for parties. For a fun twist, serve them with a side of whipped cream or coconut yogurt. You can also dip them in chocolate for a more decadent treat. Garnish with fresh cherries or mint leaves to add a pop of color. These ideas make your bites look as good as they taste! For the full recipe, check out the Cherry Coconut Cake Bites. To keep your cherry coconut cake bites fresh, store them in an airtight container. This helps to keep moisture in and prevents them from drying out. Line the container with parchment paper. This layer adds extra protection. Keep them at room temperature for up to three days. If you want to keep them longer, refrigerate them. You can freeze cherry coconut cake bites for a tasty treat anytime. First, allow the bites to cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer the bites into a freezer-safe bag or container. Label it with the date. They can last for up to three months in the freezer. To enjoy, thaw them overnight in the fridge. These delightful treats taste best within the first few days. After this, they may lose their soft texture. If stored properly, they can last up to a week in the fridge. Keep an eye out for any signs of spoilage, like a change in smell or texture. Enjoy your cherry coconut cake bites at their best with proper storage. For the full recipe, check the previous section. To keep your cake bites moist, use fresh ingredients. Always measure your liquids accurately. Adding a bit more milk can help, too. Be careful not to overbake. Check them a few minutes early. If you find they seem dry, drizzle them with a simple syrup after baking. Yes, you can use fresh cherries! Chop them finely and toss them with a bit of sugar. This helps release their juices. Keep in mind that fresh cherries may change the texture. You might want to adjust the baking time slightly, so keep an eye on them. If you don’t have unsweetened coconut, try using sweetened shredded coconut. You can also use finely chopped nuts for a different flavor. Almonds or pecans work well. Just remember, this will change the taste and texture a bit. To make a larger batch, simply double the ingredients. Use a bigger baking dish, like a 9x13 inch pan. Keep an eye on the baking time. It might take a bit longer to bake through. Check for doneness by using the toothpick test. Absolutely! These cherry coconut cake bites are perfect for parties. Their small size makes them easy to serve. You can dress them up with chocolate drizzle or festive sprinkles. They’ll impress your guests and taste delightful. For the full recipe, check the section above. This blog post covered how to make cherry coconut cake bites. We started with the ingredients, detailing the list and measurements. We shared step-by-step baking instructions and tips to ensure the best results. I provided variations to fit different diets and preferences. Lastly, we discussed how to store your treats properly. Now you’re ready to create these tasty bites. Enjoy each step and have fun! Happy baking!

Cherry Coconut Cake Bites

Indulge in a delightful treat with these Cherry Coconut Cake Bites! These bite-sized desserts are a perfect combination of sweet cherry preserves and rich coconut, creating a tropical flavor explosion. Easy to make and ready in just an hour, they are perfect for gatherings or a special snack. Click through to explore the full recipe and make these delicious Cherry Coconut Cake Bites that everyone will love!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened shredded coconut

1/2 cup cherry preserves

1/2 cup granulated sugar

1/4 cup unsalted butter, softened at room temperature

1/2 cup milk (whole or almond milk for a twist)

1 large egg

1 teaspoon baking powder

1/2 teaspoon pure vanilla extract

A pinch of salt

Additional shredded coconut for coating

Dark chocolate, melted (for drizzling, optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper, allowing some excess paper to hang over the edges for easy lifting later.

    In a mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.

      Add in the egg and vanilla extract to the butter-sugar mixture, beating well until fully integrated and smooth.

        In a separate bowl, sift together the all-purpose flour, baking powder, pinch of salt, and unsweetened shredded coconut to ensure an even distribution of ingredients.

          Gradually incorporate the dry mixture into the wet mixture, alternating with the milk. Mix gently until just combined—avoid overmixing to keep the cake tender.

            Pour half of the batter into the prepared baking dish, smoothing it out to create an even layer.

              Gently spoon dollops of cherry preserves across the surface of the batter. Using a butter knife, swirl the cherry preserves into the batter for a beautiful marbling effect.

                Carefully pour the remaining batter over the cherry layer, smoothing the top with a spatula to ensure an even finish.

                  Place the baking dish in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached.

                    After baking, remove the dish from the oven and place it on a wire rack. Let it cool completely while still in the dish to maintain its moisture.

                      Once cooled, use the parchment paper overhang to lift the cake out of the dish. Place it on a cutting board and slice it into small, bite-sized squares or rectangles.

                        Roll each cake piece in unsweetened shredded coconut until well coated. For an extra indulgent touch, drizzle each piece with melted dark chocolate.

                          Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 bite-sized pieces

                            - Presentation Tips: Arrange the coconut-coated cake bites on a visually appealing platter. For an enhanced tropical vibe, garnish with fresh cherries placed around the bites or sprinkle additional shredded coconut on top for a festive touch.